Shula Kalambar

Directions

1. 1
   Boil the lentils in water for about 20 minutes, or until very tender, adding salt when they begin to soften, then drain.
2. 2
   Wash and drain the spinach and remove any hard stems.
3. 3
   Put it in the pan with the lid on over very low heat for a minute or two, until the leaves crumple into a soft mass.
4. 4
   They will steam in the water that clings to them.
5. 5
   If using frozen spinach, defrost.
6. 6
   Cut the spinach leaves into ribbons.
7. 7
   Heat the butter or oil in the pan.
8. 8
   Add the garlic with the coriander and cumin and stir for a moment or so, until the aroma rises.
9. 9
   Now put in the lentils and spinach, add pepper, stir very well, and cook for a few minutes more.